Date Tahini Cinnamon Smoothie

• 375 g (about 1 1/2 cups) chilled unsweetened soy milk — Unsweetened soy milk
• 40 g (about 1/2 cup) old-fashioned rolled oats — Old-fashioned rolled oats
• 20 g (about 1 large) Medjool date, pitted — Pitted Medjool dates
• 15 g (1 tbsp) roasted sesame tahini — Tahini from roasted sesame kernels
• 8 g (about 2 1/4 tsp) chia seeds — Chia seeds
• 0.5 g (about 1/4 tsp) ground cinnamon — Ground cinnamon

Method

1. 1Measure and inspectPit the date, check that no pit fragments remain.Look for: The ingredients are fully prepared and ready for the next action.
2. 2Measure the soy milkMeasure the soy milk, oats, tahini, chia, and cinnamon directly into separate clean containers.2 minLook for: The date is completely pit-free and every ingredient is measured before the blender is opened.Safety: Discard every piece of the hard date pit; keep the soy milk at 40°F or colder and declare soy and sesame.
3. 3Blend until fully smoothAdd soy milk to the blender first, followed by the date, oats, tahini, chia, and cinnamon.Look for: Everything is evenly positioned and ready for the next action.
4. 4Continue blend until fully smoothSecure the lid, blend on low for 15 seconds, then on high for 60 seconds.1 min 15 secLook for: The smoothie is uniformly beige, flows in a continuous ribbon, and has no visible date skin, oat flakes, or tahini streaks.Safety: Keep one hand on the secured lid, never put utensils near moving blades, and unplug the blender before scraping.
5. 5Rest, check, and pourLeave the smoothie in the closed blender for 90 seconds so the oats and chia hydrate.1 min 30 secLook for: The rest, check, and pour stage is complete and ready for the next action.
6. 6Pulse for 10 secondsPulse for 10 seconds and pour the complete batch into one 475 ml glass.30 secLook for: The finished smoothie is creamy but pourable and fills one generous glass without dry sediment at the base.Safety: Serve immediately or transfer to a clean sealed bottle and refrigerate promptly at 40°F or colder.